Method:1) Mix carrots, mustard powder, lemon juice and salt together.2) Heat oil into a tadka pan. add fenugreek seeds and fry until their color changes to light brown. Remove them using a spoon, keep it in a small steel bowl.3) In that same hot oil, add mustard seeds, hing, turmeric powder and red chili powder. Pour this tadka into a separate small glass bowl. Add it to the carrots after it cools down.4) Crush the fenugreek seeds with a spoon. Add it to the carrot pickle. Mix well.Refrigerate for 7 to 8 days.